This recipe is a great base for most any type of creamed soup you enjoy. I used frozen spinach in my batch, but sautéed Brussels sprouts, mushrooms, or asparagus would work just fine instead.
32 oz heavy cream
1 1/2 cup water or broth
6 oz cream cheese
1 cup shredded white cheddar
1 tsp minced garlic or 1/8 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper powder (optional)
Heat all ingredients in medium saucepan over low heat, stirring nearly constantly. Add additional seasonings to taste after about 20 minutes and all ingredients have melted and mixed well.
Add 1 – 1 1/2 cups of frozen chopped spinach or other veggie of choice. Most veggies will do best if sautéed or parboiled prior to adding to creamed mixture.
Heat thoroughly over low heat with frequent stirring; total cook time for my batch was about 45 minutes. You can cook over low heat for a longer period of time, but remember that heavy cream will reduce down over time, creating a thicker Soup. Serve.
Makes approx 2 quarts of Soup, unless you cook it down to thicken it more. Keeps well for several days in the fridge. I also think it tastes even better the next day!!
This creamy soup base is totally awesome for cooler fall days! Let us see your version; post pics of your Creamy Keto Soup on our Facebook page.